Recipe courtesy of Cheryl Smith
Total:
12 hr 17 min
Active:
12 hr 15 min
Yield:
4 servings

Ingredients

Curry Oil:

Directions

In bowl put crabmeat, onions, scallions, pepper and jicama. Toss to combine. In another bowl, whisk together curry oil, mayonnaise, and creme fraiche. Add curry mixture to crab mixture, season with salt and black pepper.;

Curry Oil:

In skillet heat oil and curry powder slowly, stirring constantly until curry is fragrant with burning. Remove from heat and set aside to cool. Let curry settle overnight then pour off oil. Store in refrigerator.

Yield: about 1 cup

IDEAS YOU'LL LOVE

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Crab Cakes

Recipe courtesy of Jimmy's Famous Seafood

Savory Curry Granola with Coconut Oil, Nuts and Seeds

Recipe courtesy of Eddie Jackson

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Crab Stuffed Portobellos

Recipe courtesy of Guy Fieri

Spicy Crab Cakes with Lemon Aioli Sauce

Recipe courtesy of Gina Neely|Pat Neely

Curry Goat

Recipe courtesy of Gregory Jolliff

Crab Mold

Crab Cakes

Recipe courtesy of Sara Moulton

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking